Text 18022, 87 rader
Skriven 2008-12-17 22:34:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: canadian oddities 390
=================================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Maple Leaf

 JW> Hickory Farms (overpriced)

 ML> Did they buy the US Hickory Farms (in Ohio I think), or
 ML> is it a licensing thing?

I *think* Maple Leaf has the Canadian licence for the name from the
real Hickory Farms in the U.S. but I have never bothered to really
check into it.

 ML> Anyhow, transport costs are the major part of the price
 ML> of your selection. Are your prices for 750 or 1000 or 1750?

I was quoting on the 750 size as I assume you were. (Do you actually
have 750 ml bottles there or are you still getting a fifth of a
gallon?) Transport costs on spirits are modest although they are a
major factor when it comes to beer. Our taxes are simply much higher
than yours. I used to get upset when I saw American prices until I
remembered we have free health care, a budget surplus and the
national debt has been reduced to manageable size. Then I
patriotically drink twice as much as before with a smug smile on my
face.
    
 JW> Canadian sour cream comes in mighty 500 ml tubs.

 ML> Really sounds like a Canuckian solution. Did the price increase
 ML> at the same time?     

Probably. I don't remember for sure as it happened decades ago.

 ML> I hope you didn't start until after 15.

I hope she doesn't start until then.
                                    
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nativeway Mushrat (Muskrat) Fiddlehead Stew
 Categories: Native, Game, Heirloom
      Yield: 4 Servings
 
           Muskrat
           Fiddle-head ferns
           Potatoes
 
  I lived on a Passamaquoddy Rez in Maine for 10 years and still go
  back a lot. It is one of the "Abnaki" tribes (they say Wabanaki, Dawn
  People. One thing I really liked there (to my surprise) was "Mushrat"
  (Muskrat) stew with fiddle-head ferns and potatoes, which is a
  springtime dish of great esteem.

  The mushrat , it was pointed out to me, is a very clean animal
  that swims, and eats only vegetation. The fiddleheads are a
  species of fern that grows by river banks. It is cut low to the
  ground when it first comes out of the ground and forms that coiled
  up shape like the far end of a fiddle. Coiled up, in other words.
  They collect them in net onion bags. It is a real pain to clean
  them, but worth it. You have to put them in cold water and uncurl
  each one and take off the brown stuff that looks like the stuff on
  peanuts. Then you have to par boil them a while and throw off the
  first water. Then they are gently cooked again in water in a pan
  that has had salt pork "tried out" (fried gently) in it. Near the
  end of the cooking, often cut up potatoes are added. Fiddleheads
  are delicious, hard to explain what they are like. I don't know
  how the muskrat is prepared, but apparently as any stew. This dish
  -- muskrat, potatoes and fiddleheads -- is only do-able for about
  3 weeks max, of the year. The muskrat tastes like turkey.
  
  Classification: Traditional Nation/Tribe: Abenaki (posted by
  Sue4711@aol.com in the NA Message Board / NA Cuisine)
  
  From: The Native Way Cookbook: The Cookbook Of The Grandmothers At:
  http://www.wisdomkeepers.org/nativeway "Visit the White Buffalo Sites
  and the Native American Ring"
 
MMMMM

Cheers

YK Jim


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